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PREPARATION:Sift flour with baking powder and salt. In a mixing bowl, beat eggs with electric mixer, gradually adding sugar. Stir in melted butter, then flour mixture, blending well. Into small bowl, pour about 1/4 of the batter; blend in coconut and almond extract.
Into remaining portion of batter, blend melted chocolate. Spread chocolate batter into a greased and floured 8-inch square pan; spoon coconut batter evenly over the chocolate later then spread carefully to form an even layer. Bake 30 to 35 minutes at 350°. Cool in pan on a rack, then cut into squares or bars. Makes about 16 to 20 brownies.
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